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sauteeing Italian
Broccoli Rabe in Lemon Cream

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Recipe

Pungent greens are usually paired with olive oil, and that is how I often cook them. I thought it might be interesting to soften the bitterness by using cream and brighten up the flavor with a touch of lemon. I was very pleasantly surprised by the results–an unexpectedly delicious dish.

Yield: Serves 4

Ingredients

  • 1½ pounds broccoli rabe, stems trimmed, cut into short lengths
  • Sea salt
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon lemon juice
  • Buttered crostini

Directions

Cook the broccoli rabe in abundant salted boiling water until al dente, about 8 minutes. Drain.

Melt the butter in a large sauté pan. Add the rabe and stir well to coat. Add salt to taste and let the flavors meld over low heat for about 5 minutes.

Add the cream and lemon juice. Toss gently and let warm over low heat. Serve surrounded with crisp buttered crostini.


© 2007 Viana La Place
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, and does include buttered crostini.

159kcal (8%)
164mg (16%)
29mg (48%)
317mcg RAE (11%)
290mg
32mg
5g
1g
4g
5g
43mg (14%)
344mg (14%)
9g (45%)
15g (23%)
3mg (17%)
 

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